Lamb Kofta with Whipped Herby Cow
8 small pita bread
1/2 cup smashed peas, blanch peas then smash with the back of a spoon
handful of rocket
600g lamb mince
1 brown onion, grated
3-4 cloves of garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
3-4 tbsp chopped mint
3-4 tbsp chopped corriander
salt & pepper, to taste
Whipped Herby Cow
240g Yarra Valley Cheese Herby Cow
3/4 cup natural yoghurt
1 cup mixed quinoa
2 cups water
2 tbsp olive oil
1 punnet of cherry tomatoes quartered & halved
1/2 small red onion finely diced
1 cup mint leaves chopped
2 cups parsley chopped
Salt & pepper to taste
4 tbsp lemon juice
1/4 cup olive oil
In a bowl add the lamb mince with all the ingredients, except the oil.
Using your clean hands mix thoroughly, mixing until well combined and the meat has been worked to tenderise. Roll into golf ball sized balls and flatten slighty with your thumb.
Heat a non stick pan with the olive oil. Cook the koftas for approx. 10 mins, turning and cooking until lamb is cooked and kofta’s are golden on the outside.
For the tabouleh, bring water & quinoa to the boil in a medium sauce pan. Cover with lid & turn to low for 12 minutes.
Heat the 2 tbsp of oil in a large frying pan over a medium high heat and fry the quinoa for 7-8 minutes until golden brown and crispy, it will crackle as it cooks. Remove from the frying pan and allow to cool.
Place the quinoa in a bowl with all other ingredients and stir to combine.
Whip together the Yarra Valley Cheese Herby Cow and the yoghurt with an electric mixer til smooth. Or mix together by hand.
You are now ready to put together your pitas. In a non stick saucepan, lightly brown the pita breads. Smear generously with the Yarra Valley Cheese whipped Herby Cow. Place the rocket sprinkle with smashed peas & the quinoa tabouleh. Top with the lamb koftas.
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